0 calorie salad dressing

VIETNAMESE NOODLE SALAD WITH GRILLED CHICKEN

This Vietnamese noodle salad combines soft vermicelli noodles, crunchy vegetables, and smoky grilled chicken, all tossed in a zesty rice vinegar dressing.

INGREDIENTS

Dressing

  • 1/2 cup rice vinegar
  • 1 tablespoon honey or agave nectar
  • 2 tablespoons soy sauce
  • 2 tablespoons sweet chili sauce
  • 1 medium garlic clove, minced
  • 2 teaspoons fresh grated ginger
  • Salt and pepper, to taste

Grilled Chicken

  • 1 lb boneless skinless chicken thighs
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper, for seasoning
  • 2 tablespoons hoisin sauce

Noodle Bowls

  • 8 oz rice noodles
  • 2 medium carrots, julienned
  • 1 medium cucumber, julienned
  • 1-1/2 cups bean sprouts
  • 1/2 cup sliced green onions
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped roasted peanuts

INSTRUCTIONS

Dressing: Combine all dressing ingredients in a blender or food processor. Blend on high speed until smooth. Season with salt and pepper to taste. Refrigerate until ready to use.

Grilled Chicken: Rub chicken thighs with olive oil and season with salt and pepper. Grill over medium-high heat, turning occasionally, until the internal temperature reaches 165°F.
Remove chicken from the grill and brush with hoisin sauce. Let the chicken cool slightly before slicing it thinly into strips.

Noodle Bowls: Cook the rice noodles according to the package instructions, then rinse with cold water until fully cooled.
In a large bowl, combine the noodles, carrots, cucumber, bean sprouts, green onions, mint, cilantro, peanuts, and sliced chicken.
Drizzle the dressing over the salad and toss well to coat. Chill until ready to serve.

Storing Instructions: Store in the refrigerator for up to 4 days.

Nutrition (per 12oz serving)

  • Calories: 402kcal
  • Carbohydrates: 44.2g
  • Protein: 22.3g
  • Fat: 14.3g
  • Saturated Fat: 2.9g
  • Cholesterol: 64mg
  • Sodium: 988mg
  • Potassium: 341mg
  • Fiber: 3.4g
  • Sugar: 10.1g
  • Calcium: 60mg
  • Iron: 3mg

FRUITY CURRY CHICKEN SALAD

This Fruity Curry Chicken Salad is perfect for a light lunch or dinner. It’s great to pack for a picnic or to serve as a crowd-pleaser at a tailgate party!

INGREDIENTS

SALAD

  • 2 cups cooked and diced chicken breast
  • ¾ cup halved red grapes
  • ½ cup diced celery
  • 1 medium Golden Delicious apple, diced
  • ½ cup chopped, toasted pecans
  • ⅓ cup golden raisins
  • 4 whole green onions, chopped
  • 3 tablespoons crushed pineapple

DRESSING

  • ¾ cup mayonnaise (light works fine)
  • 1 tablespoon soy sauce
  • 1½ teaspoons curry powder
  • ⅛ teaspoon ground pepper

SERVED IN

  • Lettuce wraps or bread/rolls

INSTRUCTIONS

  • Combine all the salad ingredients in a medium bowl.
  • In a separate bowl, whisk together the dressing ingredients until smooth.
  • Pour the dressing over the salad and mix well. Chill until ready to serve or serve immediately.
  • Serve on lettuce leaves, or spread between slices of bread, croissants, or rolls to make a sandwich.

NOTES

  • For a gluten-free version, ensure that your canned pineapple, mayonnaise, and soy sauce are gluten-free. Serve on lettuce leaves or gluten-free bread.
  • For WW points, divide the chicken salad into 8 equal servings.

NUTRITION (PER SERVING)

  • Calories: 203 kcal
  • Carbohydrates: 15g
  • Protein: 10g
  • Fat: 12g
    • Saturated Fat: 2g
  • Cholesterol: 30mg
  • Sodium: 315mg
  • Potassium: 242mg
  • Fiber: 2g
  • Sugar: 10g
  • Vitamin A: 78 IU
  • Vitamin C: 1mg
  • Calcium: 20mg
  • Iron: 1mg

(Note: Nutrition information is approximate.)